Coconut Red Curry with Tofu

5.0
(1)

This recipe is delicious and something I worked on perfecting over a couple years' time. Feel free to adjust it to your preference, using tofu or chicken (I've done both, but I think the tofu absorbs the sauce better), add the veggies you want, and adjust the red curry paste and Golden Mountain® sauce to your preference. Best served over white jasmine or basmati rice or vermicelli noodles.

1
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 cups water

  • 1 cup jasmine rice

  • 3 tablespoons vegetable oil

  • 1 (14 ounce) package extra-firm tofu

  • 4 cloves garlic, minced, or more to taste

  • 2 medium carrots, chopped, or more to taste

  • 1 medium green bell pepper, diced

  • 3 medium green onions, chopped, or more to taste

  • 2 tablespoons soy sauce

  • 1 tablespoon seasoning sauce (such as Golden Mountain®)

  • 1 tablespoon red curry paste

  • 1 tablespoon brown sugar

  • 1 teaspoon fish sauce

  • 1 teaspoon oyster sauce

  • 1 (13.5 ounce) can coconut milk, or as needed

  • 1 tablespoon chopped fresh cilantro, or to taste

Directions

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.

  2. Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.

  3. While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.

  4. Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.

  5. Serve curry over jasmine rice and garnish with fresh cilantro.

Cook's Notes:

You can add 1/2 bag Korean rice cakes (tteokbokki) to the curry. Soak in hot water while you prepare the curry and add soaked and softened rice cakes after you've added the vegetables to the curry.

Instead of jasmine rice you can use basmati rice or vermicelli noodles. You can use 1 pound chicken breast cut into bite-sized pieces instead of tofu.

If the canned coconut milk is solidified at the top, microwave or heat it in a sauce pan. Stir to blend the liquid and solidified coconut cream on top.

Nutrition Facts (per serving)

574 Calories
36g Fat
54g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 574
% Daily Value *
Total Fat 36g 46%
Saturated Fat 21g 103%
Sodium 897mg 39%
Total Carbohydrate 54g 20%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 15g
Vitamin C 30mg 150%
Calcium 396mg 30%
Iron 10mg 53%
Potassium 559mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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